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I keep the little packets of instant on hand for people who drink coffee. Dh and I are not regular coffee drinkers, and the instant stays fresh, and its really handy for making cafe mocha (big mug+ packet of instant + envelope of hot cocoa and fill it to the top with almost boiling water). If my guests want fancy stuff there's a Starbucks at Kroger LOL.
My wife and I don't drink it, so we do not have the means or knowledge to make it, but when we have company we'd like to be able to offer it, whats a nice small method for making it occasionally? The Keurig things seem idiot proof but I don't want it taking up counter or cabinet space.
I dimly recall seeing a glass thing full of coffee in a restaurant once on the table people squeezed to make it, what is that called?
Whether you settle on a Melitta/pourover, a press pot or a small Mr.Coffee, the key thing to remember is the magic number 16.5:1. That's the water to coffee ratio. In other words, to brew 1 ounce of ground coffee, use a shade over 2 cups of water. Works with pretty much any brewer except espresso or Aeropress.
Whether you settle on a Melitta/pourover, a press pot or a small Mr.Coffee, the key thing to remember is the magic number 16.5:1. That's the water to coffee ratio. In other words, to brew 1 ounce of ground coffee, use a shade over 2 cups of water. Works with pretty much any brewer except espresso or Aeropress.
There are no ratios for me when I brew my personal cup unless you count filling the coffee grinder to the max and adding enough water for either the French Press (1 serving type) or for about a 12 ounce mug. I like my coffee strong and have to remember to tone it down for others.
There are no ratios for me when I brew my personal cup unless you count filling the coffee grinder to the max and adding enough water for either the French Press (1 serving type) or for about a 12 ounce mug. I like my coffee strong and have to remember to tone it down for others.
The OP requested information on how to brew coffee for company because they don't drink it and don't have a recipe or equipment. 16.5 parts water to 1 part coffee is the SCAA (Specialty Coffee Association of America) standard for brewing fresh (not instant) coffee. What you do in your house is your business, but it's of no value to the OP.
Another option for you would be a Chemex or Melitta coffee pot -- just like a drop coffee maker where you pour boiling water through the coffee grounds and a filter; there is no heating element.
My wife and I don't drink it, so we do not have the means or knowledge to make it, but when we have company we'd like to be able to offer it, whats a nice small method for making it occasionally? The Keurig things seem idiot proof but I don't want it taking up counter or cabinet space.
I dimly recall seeing a glass thing full of coffee in a restaurant once on the table people squeezed to make it, what is that called?
Quote:
Originally Posted by Naturen
There are no ratios for me when I brew my personal cup unless you count filling the coffee grinder to the max and adding enough water for either the French Press (1 serving type) or for about a 12 ounce mug. I like my coffee strong and have to remember to tone it down for others.
Quote:
Originally Posted by sskink
The OP requested information on how to brew coffee for company because they don't drink it and don't have a recipe or equipment. 16.5 parts water to 1 part coffee is the SCAA (Specialty Coffee Association of America) standard for brewing fresh (not instant) coffee. What you do in your house is your business, but it's of no value to the OP.
The OP wanted information on how to offer coffee to their company - not a Company/Business.
Sometimes it is helpful to read all the posts (especially if it is just a couple of pages) to understand the conversation.
I have had company (one or more individuals that requested coffee) and depending on the number of people that requested coffee, I would serve aromatic and appropriately strong coffee based on their preference.
The OP wanted information on how to offer coffee to their company - not a Company/Business.
Sometimes it is helpful to read all the posts (especially if it is just a couple of pages) to understand the conversation.
I have had company (one or more individuals that requested coffee) and depending on the number of people that requested coffee, I would serve aromatic and appropriately strong coffee based on their preference.
Who said anything about brewing for A company?
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